- 1 (2 -3 lb.) beef tongue
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 1 teaspoon whole allspice
- 2 tablespoons butter
- 2 medium onions, chopped
- 8 oz sliced mushrooms
- 2 cups low-sodium beef or chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Optional: 1 teaspoon cornstarch
- Rinse the tongue and place in a large stockpot. Add enough water to cover.
- Bring to a boil. Skim off the foam from the top.
- Lower heat to a simmer, add the bay leaves, peppercorns and allspice, and cook, partially covered, 3-4 hours, depending on size, turning the tongue every hour to ensure even cooking on all sides.
- Remove the cooked beef tongue to a cutting board. Allow to cool until easier to handle, then remove the skin, slice and serve, with or without sauce.
- To make the sauce, heat a large, deep skillet over medium heat. Add the butter and swirl to coat. Add the onions and cook, stirring occasionally, until caramelized, 10 minutes.
- Add the mushrooms and cook, stirring, until soft.
- Add broth, salt and pepper. Bring to a boil over high heat. Add the sliced tongue, cover it with the sauce, lower heat to a simmer, and cook, uncovered, for about 30 minutes.
- If you wish to thicken the sauce, 5 minutes before it’s done, stir in 1 teaspoon cornstarch mixed with a little cold water.
Source: Healthy Recipes
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